Friday, January 11, 2013

Black Bean and Cheese Enchiladas


2 nos. - dried red chillies (stemmed and seeded)
2 cups (400 ml) - water
2 tsp - olive oil
1 cup – onion (chopped)
5 cloves - garlic (sliced)
1/4 tsp - salt
2 cups (400 ml) - vegetable stock
2 tbsp - fresh oregano (chopped)
2 tbsp - tomato paste
1/2 tsp - ground cumin
1 tbsp - fresh lime juice
1 (420 gms) can black beans (rinsed and drained) or Boiled (if using the one from the grocery store)
250 gms – cheese (shredded)
3 nos - green onions (thinly sliced)
Oil or Cooking Spray
12 (6-inch) corn tortillas
6 tbsp - light sour cream or mayonnaise

1.      Preheat oven to 400°F (205 C).
2.      In a pan, put the 2 dried red chillies and 2 cups of water. Bring to a boil, reduce heat and simmer for 5 mins. Remove from heat; let it stand for another 5 mins. Drain chillies in a colander over a bowl, reserving 1 cup of the cooking liquid.
3.      In another pan, put oil and once it gets hot, add the onions.  Over high heat cook it for a minute. Then reduce the heat to medium and add garlic. Cook for another 5 mins or until golden, stirring occasionally.
4.      Add stock, oregano, tomato paste and cumin and salt. Cook for 8 mins or until thickened, stirring occasionally. Keep aside to let it cool.
5.      Once the mixture is cool, pour it into a blender; add the red chillies and reserved liquid. Blend until smooth; stir in lime juice.
6.      Combine the beans, and 150 gms of cheese, and half the green onions in a bowl.
7.      Warm the corn tortillas. Spoon 3 tablespoons bean mixture down centre of each tortilla; roll up. Place on the side.
8.      Take a 13x9 inch glass or ceramic baking dish, apply cooking spray or oil to the base. Now, Spread 1/2 cup sauce in the bottom. Then place the filled tortillas seam-side down, in it. Pour remaining sauce over the tortillas. Top with the remaining cheese. Bake at 400°F
(205 C) for 15 minutes or until lightly browned.
9.      Remove and serve with remaining green onions and sour cream/mayonnaise.

-          In case you do not have stock, you can either use water or use water and a cube a Maggie veg masala cube (it works wonders).
-          There will be a slight change in the taste in case you use substitutes, but none the less, it will still taste great. Other substitutes that you can use are as follows.
Fresh Oregano – Dried Oregano
Tomato paste – Tomato ketchup (use 1 tbsp only)
Tortillas – Rotis/chappatis/wraps.
-          Boiling of the red chillies is to reduce its heat and also to help it grind later, so in case you are using green chillies you can still do that step or use a chillies with less spice or use chilli powder instead.
-          In case you are blending a hot onion mixture (I wouldn’t suggest it, if you are doing it for the first time). This is how I usually do it. I generally either remove the centre piece of the blender lid or keep a small opening in the lid (to allow the steam to escape). Then I place a clean towel over the lid. Once the steam escapes, you can always put the centre piece back. Be very careful not to place your hand over the centre of the lid or else you will burn your hand with steam.

Image Source:


  1. This looks yummy..and the picture is also well taken :) i will surely try this out.

    1. Thanks Greeshma!!!! Well, I must admit this pic is courtesy of (I have given them the credit on the last line). But do try the recipe and let me know how it went... Regards.


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